SONICATION AND VORTEXING EXTRACTION OF SOY ISOFLAVONES
Food Analysis
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43680
Publicações em outros proceedings
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ULTRASOUND PARAMETERS INFLUENCE ENDOGENOUS β-GLUCOSIDASE ACTIVITY AND ISOFLAVONE CONTENTS OF SOAKED SOYBEAN
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PHOTOPERIOD, TEMPERATURE AND TIME OF SOYBEAN GERMINATION INFLUENCE THE ACTIVITY OF ENDOGENOUS α-GALACTOSIDASE AND THE SUGAR CONTENT
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INTENSITY AND ULTRASOUND TIME EXPOSURE INCREASE EXTRACTION OF SOLUBLE ISOFLAVONES AND SUGARS IN SOYMILK
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slaca-2015
β-GLUCOSIDASE FROM Monascus purpureus APPLIED IN DEFATTED SOY FLOUR CONVERTS GLYCOSYLATED ISOFLAVONES INTO AGLYCONES
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slaca-2013
TIME OF FERMENTATION OF DEFATTED SOY FLOUR TO CONVERSION OF GLYCOSIDIC ISOFLAVONES INTO AGLYCONES
